Making Bánh tét has always been pretty challenging for me as I was never a good wrapper. What I learned after much experimenting is that I could create Banh Tet in a mason jar.
Makes 1 3.75″ mason jar, you can scale this to as many as you need
* Soak 1/4 cup of glutinous rice overnight (you can’t skip this)
* Soak 1 tablespoon of mung beans overnight in water
* Drain the water from the reason. Season with 1/8 tsp of salt
* Drain the mung beans. Season with 1/8 tsp of salt and 1/8 tsp of sugar
* Get thawed banana leaves and cut a circle and put it in the bottom of the mason jar
Add some some rice to the bottom and some whole black pepper seeds
Roll the banana with the mung bean seeds
Add banana leaves so you make a cup in the mason jar
Add the banana in the middle, the fill the corners with rice and black pepper seeds
Fill until the top rice and put a banana leaf circle on top
Put the cap on top, but don’t fully tighten up. Only do a quarter turn (enough to hold the cap loosely against the jar). What you want to do is to make sure water can enter and cook the rice.
Put the jar in an instant pot, and fill with cold water to cover (should be max). Turn on the instant pot on high slow cook – 7 hours. I wouldn’t recommend doing high pressure as there is glass in there.
After cooking take the jar out and let it cool for at least 30 minutes. Take the cap off, and turn the jar upside down and smack the bottom until it comes out. You also can take a knife and on the reverse edge (not the sharp edge, loosen the banana leaves on the side.
Wrap with plastic and set it overnight in the fridge
The banana turns red (that’s normal), and the black spots are black whole peppercorns